Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 154
More information
digital collection
archival collection guide
transcription tips
Molasses Posset. Put into a saucepan 1 pt of the best West India molasses, 1 teaspoon powdered white ginger, & 1/4# fresh butter. Set it on hot coals & simmer it slowly for 1/2 hour, stirring it frequently. Do not let it come to a boil. Then stir in the juice of 2 lemons or 2 tablespoons of vinegar; cover the pan & let it stand by the fire 5 minutes longer. This is good for a cold. Wine Posset. Boil some slices of white bread in 1 pint of milk - when soft take it off the fire & grate in some nutmeg & a little sugar - pour it out, put 1/2 pint of sweet wine into it by degrees & serve it with toasted bread. Bread Soup. Boil some pieces of bread-crust in 1 qt water with a small piece of butter, beat it up with a spoon & keep it boiling till the bread & water be well mixed - then add a little salt.
Saving...
prev
next
Molasses Posset. Put into a saucepan 1 pt of the best West India molasses, 1 teaspoon powdered white ginger, & 1/4# fresh butter. Set it on hot coals & simmer it slowly for 1/2 hour, stirring it frequently. Do not let it come to a boil. Then stir in the juice of 2 lemons or 2 tablespoons of vinegar; cover the pan & let it stand by the fire 5 minutes longer. This is good for a cold. Wine Posset. Boil some slices of white bread in 1 pint of milk - when soft take it off the fire & grate in some nutmeg & a little sugar - pour it out, put 1/2 pint of sweet wine into it by degrees & serve it with toasted bread. Bread Soup. Boil some pieces of bread-crust in 1 qt water with a small piece of butter, beat it up with a spoon & keep it boiling till the bread & water be well mixed - then add a little salt.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
